Sensory Acceptability of Foods with Added Lupin (Lupinus angustifolius) Kernel Fiber Using Pre-set Criteria-Reference-Cited by-同舟云学术

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Sensory Acceptability of Foods with Added Lupin (Lupinus angustifolius) Kernel Fiber Using Pre-set Criteria

Published:2002-01 Issue:1 Volume:67 Page:356-362
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Clark R.,Johnson S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb11410.x/fullpdf

Reference25 articles.

1. Dried Distillers'Grains with Solubles: Particle Size Effects on Volume and Acceptability of Baked Products

2. Baking Studies and Nutritional Value of Bread Supplemented with Full-Fat Sweet Lupine Flour (L. albus cv Multolupa)

3. Cell wall polysaccharides and lignin in cotyledons and hulls of seeds from various lupin (Lupinus L.) species

4. L. Contor, 1997 . Functional Food Science in Europe. Available from: . Accessed 29 November 1999.

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